Category: Posts of Interest…

The 5th Annual University of Guelph Sustainable Restaurant Project Symposium took place on Tuesday, March 15th with this years theme being “Making a Difference”. This year’s symposium highlighted three restaurant groups that have made significant changes in their respective quests to become more sustainable. Speakers included Dr. Mike von Massow from the University of Guelph, … Continue reading 5th Annual Symposium Recap

The uproar around the Earl’s beef announcement is not surprising but the invective is been disappointing. I thought I’d reflect on what I see (based on our research and my experience) what the real issues are and how we might move forward. Apologies – it’s a bit of a long one. Is “Humane” a red … Continue reading What’s the Beef?

By: Kristen Cavanagh, Neighbourhood Group of Companies See Part 1 here. Upon researching the certification a bit more, as a restaurant group, it became obvious to us that this was going to be challenging. How were we going to certify in an industry that is notorious for under paying their workers, requiring they work long … Continue reading B Corp Movement – Part 2: Our Own Journey to Certification

What the B Corp Movement is All About - Part 1: B the Change! By: Kristen Cavanagh, Neighbourhood Group of Companies It’s pretty tough these days trying to navigate your way through the many different certifications companies can attain and even harder knowing whether they are authentic. When a product plasters “natural” “organic” “free trade” … Continue reading B Corp Movement – Part 1: B the Change!

We're very excited to be presenting Jonathon Bloom, author of American Wasteland, at the University of Guelph on Oct 3, 2013. Jonathon is a leading authority on food waste and is internationally recognized. We're lucky to be able to present him on campus. Please take the time to come and hear what he has to … Continue reading Jonathon Bloom Speaking on Food Waste

This past semester, two students (Matthew Acevedo and Lindsay Barron) undertook a project to evaluate hospitality student perceptions of their industry as employer. They surveyed students from across Canada. Their report is linked. Executive Summary Report Detailed question by question responses for the entire survey are also available. While overall hospitality students retain a passion … Continue reading Are we scaring students away?

There is always so much talk about sustainability and the hundreds of different meanings to the word but foremost, sustainability is looked at in an environmental standpoint; how are we going to live in a sustainable manner without depleting our natural resources, how is my business going to live in a sustainable manner without depleting our natural resources, how … Continue reading What about SOCIAL sustainability?

Part 2 to "Is that a 'Green' Grape", HTM Student Katherine Peloso talks about another way wineries can move towards a more sustainable future. For centuries wine has been viewed as a prestigious drink for the “hoity toity” aristocrats--the good stuff any way--and high quality wineries have insisted on bottling their wines in heavier, more … Continue reading Weighing in on Wine… Is your bottle too heavy?

I had the pleasure of attending last week’s 2011 Sustainable Food Lab Leadership Summit in Portland Oregon. The goal of the Food Lab is clearly presented in the organization’s mission which states; “The mission of the Sustainable Food Lab is to accelerate the shift of sustainable food from niche to mainstream.” The Food Lab accomplishes … Continue reading The Sustainable Food Lab